Ingredients
- 2lb / 1 kg lamb or mutton, trimmed of fat shopping list
- *I prefer using lamb shanks but it's up to you. shopping list
- 1 large onion, shopping list
- 1 large leek, rinsed and chopped shopping list
- 3oz / 75g split peas shopping list
- 3oz / 75g pearl barley - I always add more barley shopping list
- 3 carrots, pealed and diced shopping list
- 1 medium swede(rutabaga), peeled and diced shopping list
- water or broth shopping list
How to make it
- Soak the peas and barley for an hour or so
- Rinse under cold water and drain
- In a large pot sweat the onion in a little butter or lard to soften
- Add the meat and cover with water
- Bring to the boil, and skim off the surface deposit
- Add the pre-soaked barley and peas
- Simmer for 40 minutes
- Add the remaining vegetables
- Continue simmering gently until just cooked.
- Remove the lamb bone, leave to cool
- Take meat off the bone and chop it. Then return the lamb to the soup.
- Add parsley just before serving.
- Serve steaming hot and with homemade rolls or bread.
- Serves 4-6 people depending on appetites.
People Who Like This Dish 5
- lor Toronto, Canada
- peepers NJ
- annieamie Los Angeles, US
- ttaaccoo Buffalo, NY
- hammer7171 Orlando, FL
- snowcat17 Milwaukee, WI
- crazeecndn Edmonton, CA
- mjcmcook Beach City, CA
- gullion Glasgow, GB
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The Rating
Reviewed by 6 people-
Sounds good,I love wonderful soups. Just not sure re lamb or mutton. Last Spring, ate at "Daphne's" in Phoenix, Scottsdale and my brother had finely sliced lamb, and it was great! I think Daphne's is Greek food. It is a great place for a meal! Wha...more
ttaaccoo
in Buffalo loved it
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~HELLO~
Thank-you for sharing an
'Authentic' Scottish Broth!
Just like my Grandmother Cunningham
made so long ago!
~Blessings~
~*~mj~*~
"5"FORK!!!!!
mjcmcook
in Beach City loved it
-
AH!!! me 'foin' lad:) This the way to a girls heart:) HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
Reviews & Comments 5
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